Cod and chips with a difference – the coconut milk batter is a revelation! For ease we’ve shallow-fried the fish, but it’s still crispy like a takeaway
Nutrition and extra info
Nutrition: per serving
- kcal551
- fat38g
- saturates9g
- carbs18g
- sugars3g
- fibre1g
- protein32g
- salt1g
Ingredients
- 600g boneless and skinless fillet of cod loin
Cod
kodA popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
- 75g plain flour
- 1 egg
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100ml coconut milk, plus a little extra if needed
Coconut milk
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tsp baking powder
Baking powder
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- vegetable oil, for frying
For the tartare sauce
- 3 tbsp mayonnaise
- 3 tbsp Greek yogurt
- 4 small or 2 large cornichons, chopped
- 1 tbsp capers, drained
Capers
kay-perCapers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 1 tbsp chopped dill
- 2 tbsp chopped flat-leaf parsley
To serve
Method
Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.
In a small bowl, mix together the tartare sauce ingredients and set aside.
Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.
Serve the fish with the chips, peas, tartare and lemon wedges.
Comments, questions and tips